When the temperature outside begins to dip thoughts turn to cozy blankets, couch bound movie marathons, and comfort food. Cheesecake is pure comfort food, but personally after two or three bites it gets a little heavy for my tastes. But that’s why man (or mayhaps woman) invented the cheesecake bite! Soft little morsels of creamy tangy deliciousness wrapped in a crunchy exterior of cookie crumbs that require no baking to make. Eat as many, or as few, as you’d like. The molasses, cinnamon, and ginger cookies give this cookie a wintery spice kick without being overpoweringly flavored. These are so simple to make!

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8 oz cream cheese, softened

3 tablespoons sugar

1 tablespoon molasses

1 teaspoon ground cinnamon

1 cup cool whip, thawed

1 cup ground ginger cookie crumbs

  1. In a medium bowl or the bowl of your stand mixer beat together the cream cheese, sugar, molasses, and cinnamon.
  2. Once completely combined gently fold in the cool whip, mixing just until combined. Refrigerator for 30 minutes.
  3. Scoop into balls and place on a plate and freeze for 1 hour.
  4. Remove the balls from the freezer and toss in the cookie crumbs. Store in the refrigerator if not consuming immediately. Keep at room temp for 30-60 minutes before serving.

The cream cheese, molasses, cinnamon, and sugar blended completely.
Folding in the cool whip.
All ready to chill for scooping.
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